Step 1: Prepare the Beef

1. Trim the Beef: Begin by trimming any excess fat from the chuck roast. This ensures the sauce doesn’t become overly greasy during the cooking process.
2. Season Generously: Season the beef on all sides with a liberal amount of salt and pepper. Let the beef sit at room temperature for about 15 minutes to allow the seasoning to penetrate.

Step 2: Sear the Beef

1. Heat the Oil: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
2. Sear the Roast: Add the beef to the hot oil and sear on all sides until a golden-brown crust forms, about 3-4 minutes per side. Use tongs to carefully rotate the beef to ensure even browning.
3. Remove the Beef: Once seared, transfer the beef to a plate and set aside. This step locks in flavor and creates a foundation for the sauce.

Step 3: Sauté the Aromatics

1. Add More Oil: Add the remaining tablespoon of olive oil to the pot. Reduce the heat to medium.
2. Cook the Vegetables: Add the onions, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
3. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant. The tomato paste should darken slightly, enhancing its sweetness.

Step 4: Deglaze the Pot

1. Add the Red Wine: Pour the red wine into the pot, using a wooden spoon to scrape up any browned bits from the bottom. These bits are packed with flavor and will enrich the sauce.
2. Simmer the Wine: Allow the wine to simmer for 2-3 minutes to reduce slightly and cook off the alcohol.

Step 5: Build the Sauce

1. Add the Liquids: Pour in the beef stock and crushed tomatoes, stirring to combine.
2. Incorporate the Herbs: Add the bay leaves, oregano, thyme, rosemary, and red pepper flakes (if using). Season with a pinch of salt and pepper.
3. Return the Beef: Place the seared beef back into the pot, nestling it into the sauce so it’s mostly submerged.

Step 6: Slow Cook the Roast

1. Cover and Cook: Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Alternatively, transfer everything to a slow cooker and cook on low heat for 7-8 hours or on high for 4-5 hours.
2. Check Occasionally: If using the oven, check the roast halfway through cooking to ensure the liquid hasn’t reduced too much. Add a splash of water or beef stock if necessary.

Step 7: Finish the Dish

1. Check for Doneness: The roast is ready when the beef is fork-tender and easily pulls apart, typically after 3-4 hours in the oven or 7-8 hours in a slow cooker.
2. Shred or Slice: Remove the beef from the pot and shred it with two forks or slice it into thick pieces, depending on your preference.
3. Skim the Sauce: Use a spoon to skim off any excess fat from the surface of the sauce.

Step 8: Serve and Garnish

1. Plate the Dish: Serve the beef with a generous helping of the sauce and vegetables. Pair it with polenta, mashed potatoes, or pasta.
2. Add Garnish: Sprinkle with fresh parsley and grated Parmesan cheese for a finishing touch